| 燕麦面包制作的工艺研究 |
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| 引用本文： | 邱向梅,燕燕. 燕麦面包制作的工艺研究[J]. 粮食与饲料工业, 2007, 0(12): 21-22 |
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| 作者姓名： | 邱向梅 燕燕 |
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| 作者单位： | 内蒙古商贸职业学院工程系,内蒙古,呼和浩特,010010;江南大学食品学院,江苏,无锡,214122 |
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| 摘 要： | 燕麦的营养价值较其它谷物高,将燕麦粉和小麦粉配制成不同比例的混合粉,研究几种配方下制作面包的工艺性能。结果表明,当燕麦粉占混合粉的10%时,制作的面包工艺性能最佳。
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| 关 键 词： | 燕麦粉 小麦粉 面包 工艺性能 |
| 文章编号： | 1003-6202(2007)12-0021-02 |
| 修稿时间： | 2007-09-24 |
A Technological Study on Making Oat Bread |
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| Qiu Xiangmei,Yan Yan. A Technological Study on Making Oat Bread[J]. Cereal & Feed Industry, 2007, 0(12): 21-22 |
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| Authors: | Qiu Xiangmei Yan Yan |
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| Abstract: | Nutritive value of oat is higher than that of other grains.A kind of blended flour was prepared by oat flour and wheat flour in different proportions,and then the processing property of bread made in this formula was studied.The result indicated that the processing property of bread was the best when oat flour accounted for 10% of the blended flour. |
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| Keywords: | oat flour wheat flour bread processing property |
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